Pork and herb bread stew

By Hope Malau
30 May 2016

Reduce the dishes that need washing up with this one-pot meal.

Serves: 6

Preparation: 15 min

Cooking: 2 hours 30 min

45 ml (3 T) olive oil

2 onions, thickly sliced

2 carrots, thickly sliced

1.5 kg stewing pork

Salt and pepper

30 ml (2 T) flour

2 cloves garlic, crushed

60 ml (¼ c) tomato paste

750 ml (3 c) chicken stock

250 g mushrooms, sliced

1 fresh bay leaf

Breads

375 ml (1½ c) self-raising flour

Handful parsley, chopped

Salt and pepper

50 g butter, chopped

1 egg, lightly beaten

250 ml (1 c) milk

Preheat oven to 150 °C.

  1. Heat 15 ml (1 T) oil in a large ovenproof pot over a medium heat. Add onions and carrots, then cook, stirring occasionally, for 5 minutes. Transfer vegetables to a plate.
  2. Place pork in a large bowl and season with salt and pepper. Add flour and toss well to coat.
  3. Heat remaining oil in same pot. Add ½ of the pork and brown, turning occasionally, for about 5 minutes or until browned all over. Transfer to a plate and repeat with remaining pork.
  4. Return browned pork and browned vegetables to pot. Stir in garlic and tomato paste. Add stock, mushrooms and bay leaf, then bring to the boil. Cover with lid, transfer to oven and cook for 2 hours.
  5. Breads: Combine flour, parsley, salt and pepper in a medium bowl. Add butter and rub in until mixture resembles wet breadcrumbs. Make a well in centre and add egg and milk, stirring until just combined and a soft, sticky dough forms. Increase oven heat to 200 °C. Spoon tablespoons of dough, about 2 cm apart, on top of pork mixture and bake for 15 minutes or until cooked through.

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